Crispy Corn Fritters


Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!. So here is the recipe of crispy Corn Fritters:

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  • Babycorns 8
  • Refined flour (maida) ½ cup
  • Oil for deep-frying
  • Cornflour/ corn starch 1 tablespoon
  • Red chilli powder 1 teaspoon
  • Salt to taste
  • Buttermilk as required


  1. Heat sufficient oil in a kadai.
  2. Combine refined flour, cornflour and red chilli powder in a bowl and mix well. Add salt and mix well.
  3. Add sufficient buttermilk and little water and whisk well into a thick smooth batter.
  4. Slit babycorns lengthwise into halves, dip each half in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
  5. Serve hot with tomato ketchup.

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